Hearty Lentil and Roasted Vegetable Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Bowl

A comforting bowl featuring tender, earthy lentils paired with roasted bell pepper, zucchini, and red onion, complemented by crispy-edged extra-firm tofu and a perfectly poached egg. This vibrant dish brings warmth, texture, and a satisfying balance of flavors to your meal.

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NUTRITION

504kcal
Protein
35.9g
Fat
16.1g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

4 oz Extra-Firm Tofu (113g)

1 large Poached Egg (50g)

1 medium Roasted Red Bell Pepper (119g)

1 cup Roasted Zucchini (124g)

1 tsp Olive Oil (5g)

1/4 cup Chopped Red Onion (40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast in the oven for approximately 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the extra-firm tofu to remove excess moisture, then cut it into cubes. Sauté the tofu in a non-stick pan over medium heat until golden-brown on all sides, about 6-8 minutes. Season with a pinch of salt and your favorite herbs if desired.

  • 4

    Poach the egg in simmering water with a splash of vinegar for about 3-4 minutes, until the whites are set but the yolk remains runny.

  • 5

    Assemble the bowl by layering the cooked lentils as a hearty base, then arrange the roasted vegetables and sautéed tofu on top.

  • 6

    Gently place the poached egg in the center. Optionally, drizzle with a little extra olive oil and sprinkle with fresh herbs for an extra flavor boost.

  • 7

    Serve immediately and enjoy this balanced, flavorful meal.

Hearty Lentil and Roasted Vegetable Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Bowl

A comforting bowl featuring tender, earthy lentils paired with roasted bell pepper, zucchini, and red onion, complemented by crispy-edged extra-firm tofu and a perfectly poached egg. This vibrant dish brings warmth, texture, and a satisfying balance of flavors to your meal.

NUTRITION

504kcal
Protein
35.9g
Fat
16.1g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

4 oz Extra-Firm Tofu (113g)

1 large Poached Egg (50g)

1 medium Roasted Red Bell Pepper (119g)

1 cup Roasted Zucchini (124g)

1 tsp Olive Oil (5g)

1/4 cup Chopped Red Onion (40g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast in the oven for approximately 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the extra-firm tofu to remove excess moisture, then cut it into cubes. Sauté the tofu in a non-stick pan over medium heat until golden-brown on all sides, about 6-8 minutes. Season with a pinch of salt and your favorite herbs if desired.

  • 4

    Poach the egg in simmering water with a splash of vinegar for about 3-4 minutes, until the whites are set but the yolk remains runny.

  • 5

    Assemble the bowl by layering the cooked lentils as a hearty base, then arrange the roasted vegetables and sautéed tofu on top.

  • 6

    Gently place the poached egg in the center. Optionally, drizzle with a little extra olive oil and sprinkle with fresh herbs for an extra flavor boost.

  • 7

    Serve immediately and enjoy this balanced, flavorful meal.